The best sourdough bread pudding

 The Best Sourdough Bread Pudding with Vanilla Cream Sauce

Adapted from pantry mama.com

INGREDIENTS

  

• 500 g Sourdough Bread around 6 thick slices
• 30 g Butter melted
• 1/2 cup chopped pecans cooked in butter
• 1/2 cup mini chocolate chips
• 300 g Heavy Cream
• 2 cans Evaporated Milk
• 150 g Granulated Sugar
• 50 g Brown Sugar
• 4 Eggs
• 3 g Cinnamon Ground (approx. 1 tsp)
• 5 g Vanilla Extract (approx. 2 tsp)
• 1 pinch Nutmeg optional (approx. ¼ tsp)

Vanilla Cream Sauce

1 cup granulated sugar

1 cup heavy cream

1/2 cup butter ( 1 stick)

2 tsp vanilla

INSTRUCTIONS

 

• Preheat the oven to 175C (350F)
• Tear the sourdough bread into chunks. Be as rustic as you like with this!
• Sprinkle over the pecans and chocolate chips if you are using them.
• Add all the other ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand).
• Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
• Place the sourdough bread pudding into the oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes).
  For the sauce:In a saucepan, combine butter, sugar and cream. Cook over medium heat until butter is melted and it begins boiling. Stir frequently and boil 3-5 minutes. Remove from heat and add vanilla